Starter- Vietnamese Spring Rolls
Try this Starter- Vietnamese Spring Rolls recipe, or contribute your own. "Summer" and "Low-fat" are two of the tags cooks chose for Starter- Vietnamese Spring Rolls.
Yield: 4 Ready in 45 minutes
15 people trying soon
|10 Shrimp; peeled|
|10 Rice paper rounds|
|5 Red leaf lettuce; leaves, halved|
|2 ouncesRice vermicelli; boiled 1 min, rinced with cold water and drained|
|1 cupBean sprouts|
|1 Carrot; small, peeled, shredded|
|5 Green onion|
|1/2 cupFresh mint|
|1/2 cupFresh cilantro|
|1 tablespoonGinger; grated|
|1/4 cupUnseasoned rice vinegar|
|1/4 cupLime juice|
|1/4 cupSoy sauce|
|1 teaspoonCrushed red pepper|
|1 teaspoonPeanuts; chopped, roasted|
Starter- Vietnamese Spring Rolls Preparation
1. For the Shrimp: Bring a medium saucepot of salted water to a boil over medium-high heat. Add the shrimp and simmer until pink and just cooked through, about 2 to 3 minutes. Set aside until cool enough to handle, then cut each shrimp in half lengthwise.
2. For the Rice Paper: Fill a shallow dish with warm water. Working with 1 rice paper wrapper at a time, dip in the warm water until pliable, about 30 seconds to a minute.
3. T 0 Assemble: Place one rehydrated wrapper on a worksurface and place a piece of red lettuce on the lower half of it, leaving a 3/4 inch borders on the sides. Place a small amount of the rice vermicelli, bean sprouts, carrots, and green onions on top of the
4. Fold the sides in and begin to roll one turn from the bottom. Place two shrimp halves (cut side down) and several mint and cilantro leaves on the roll and continue to roll tightly. Cut each roll in half diagonally and serve with dipping sauces.
Dipping sauce is made with last 7 ingredients
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